Better Macaroni And Cheese From A Box Food

BEST ONE POT CHEESE AND MACARONI

Best One Pot Cheese and Macaroni image

This recipe uses less milk and no thickener what-so-ever! Very cheesy, too! You can either serve it from the pot, or top with buttered crumbs and put in 350 oven to brown for half an hour, but we like ours fine without.

Provided by Jill Faucher-Ross

Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Stovetop Macaroni and Cheese Recipes

Time 30m

Yield 6

Number Of Ingredients 8

Ingredients

3 cups water
½ teaspoon salt
8 ounces seashell pasta
1 cup whole milk
4 cups shredded Cheddar cheese
1 cup shredded Parmesan cheese
¼ teaspoon ground black pepper
1 teaspoon Dijon mustard

Steps:

Pour water and salt into a medium pot and bring to a rolling boil over high heat. Once the water is boiling, stir in the shell pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the water has cooked down a bit, about 5 minutes.
Stir in the milk, and continue boiling for another 5 minutes. Add the Cheddar, Parmesan, pepper, and mustard; stir until the cheese melts and the sauce is thick and creamy. The starch from the pasta thickens the sauce as the pasta cooks.

Nutrition Facts : Calories 518.2 calories, Carbohydrate 30.7 g, Cholesterol 92.8 mg, Fat 30.8 g, Fiber 1.3 g, Protein 30.1 g, SaturatedFat 19.1 g, Sodium 930.4 mg, Sugar 3.5 g

BETTER MACARONI AND CHEESE FROM A BOX!

Better Macaroni and Cheese from a Box! image

A little tweak on the cooking preparation makes a cheap boxed macaroni and cheese taste better and creamier and also healthier for you since there's more milk and cheese and less margarine/butter. And to top it all off, it's almost as fast as the regular way, it's just more of a technique than an actual recipe change. No more runny cheesy orange watery sauce! I made this up myself when I got sick of spending more money for the "better" macaroni and cheese for the kids, you know the kind with the "gooey" packet of cheese sauce.

Provided by Sandy 0225

Categories Cheese

Time 18m

Yield 4 serving(s)

Number Of Ingredients 4

Ingredients

1 (7 1/4 ounce) box macaroni and cheese mix
1 slice processed cheese
1/8 cup margarine
3/4 cup milk

Steps:

Cook the macaroni in boiling water until it's as tender as you'd like it.
Drain the macaroni in a colander, set aside.
In the same pan over medium heat, melt the 1/8 cup margarine, then add the cheese powder. Stir until smooth with a wire whisk.
Add the 3/4 cup of milk, a little bit at a time, mixing it with the wire whisk, like you were making gravy, stirring constantly over medium heat. As it thickens up, add some more milk until all the milk is added. Bring the mixture up to the point of boiling so that it's thick. Then add the cheese and whisk again until smooth and melted.
Now remove from heat and add the drained macaroni. You're ready to serve and your macaroni will be creamy instead of that yellow runny stuff around your noodles.

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Boil it better. The package instructions generally recommend boiling the pasta in a pot of water, straining the macaroni, then dumping the cooked noodles back into the pot and stirring in milk, butter, or margarine and the cheese powder.
Amp up the cheese. Whether you boil the pasta with the powder or not, definitely don't skip the extra cup of cheese. We love gouda, cheddar, Swiss, Parmesan, fontina, Monterey Jack, or Gruyère to boost the creamy factor and the flavor all at once.
Undercook the noodles. Most package directions suggest cooking the pasta a bit longer than we'd prefer, which results in noodles on the mushy side. So cook it 1 to 2 minutes less, depending on how al dente you prefer your noodles.
Dress up the dairy. This is one of the quickest and easiest ways to make any mac more decadent. Instead of skim, 1 percent, 2 percent or whole milk, trade in heavy cream or half-and-half.
Sprinkle in some spices or sauces. A little kick can go a long way. Choose your own zesty adventure by adding a pinch of cayenne pepper, dry mustard powder, garlic powder, mushroom powder, or even a dash of hot sauce.
Stir in some veggies. A dollop of canned pumpkin or pureed winter squash, a handful of halved cherry tomatoes, a scoop of roasted broccoli or cauliflower or even a scoop of frozen peas can perk up the boxed pasta in no time flat.
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